Help with a No Sparge Stout Recipe
OK, I'm wanting to do a Bigger Stout for one of my next batches, however my
brewpot is only a 7 gal, so a typical mash plus proper sparge on a larger
grain bill will exceed my boilpot capacity. So I thought I'd just up the
grain bill a bit, and do a no sparge. I know my efficiency will suffer, but
I'm OK with that.
I'm looking to create a complex yet smooth stout along the lines of Three
Floyds Black Sun. Looking for subtle hints of Coffee, Chocolate, raisin,
fuitiness. Balanced with no one trait being overpowering. A little sweet, but definitely not dry like a Guiness. Coal Black. I plan on using a lot of late hop additions for Hop complexity
without harsh bitterness. If you've ever had a Three Floyds Black Sun,
you'll know what I'm shooting for.
I normally get around 80% efficiency on my lower gravity beers (usually a
7-8 lb grain bills). For now just to calculate my recipe in BeerAlchemy, I
changed my efficiency to 60%. Is this pretty close for No-Sparge?
I plan on doing a 5 gal batch. I'd like to start with around 6.5 gal and
boil down to 5.25. I'd like to end up with a beer around 1.060 to 1.065
original gravity (6.5%), so I figure I need to start out with 6.5 gal of
wort in the 1.050-1.055 range.
So, basically I was thinking a 15 lb grain bill at 60% efficiency would be a
good place to start for recipe calculations. Am I in the ballpark here?
Here's my idea:
11lbs - 2 row
.5lb Chocolate Malt
.5lb Honey Malt
.5lb Special B
.5lb Carmel 60L
.5lb Black Malt
Mash at 152 for 60
1oz Chinook - 30
1oz Crystal - 15
1oz Sterling - 15
1oz Cascade - End.
1oz Amarillo - Dry hop
Either Nottingham or Windsor dry yeast.
I was thinking of either adding a cup of ground coffee beans to the mash or
to the boil to get my subtle coffee effect, but am open to suggestions. I
know I could also get the same effect by using the correct Malt, but I'm not
sure exactly what to use.
All suggestions, criticisms and ideas are appreciated.